Compound

While oak ageing is an historic tradition, wood management is a far more recent discipline. The benefits of oak ageing have long been appreciated, rather than understood, but it's only since the 1970s...August 2002, Issue 25, page 59

A drop of the soft stuffIan Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we loveOctober 2002, Issue 26, page 52

A salt on the sensesCan you taste salt in whisky? Many say of course you can, but the suggestion incenses others. Peter Woodsputs the case againstJune 2003, Issue 31, page 82

A suitable cask for treatmentSixty per cent of the flavour of malt whisky comes from the wood in which it is aged, says Dave Broom-but what does American oak do that European oak doesn't? And what real effects does a fino cask ha...March 1999, Issue 2, page 52

Aging gracefullyThe extent to which single malt Scotch whisky is a creature of its environment is the subject of lengthy, on-going debate. Many people even doubt the existence of ‘whisky terroir,' noting that malti...September 2013, Issue 114, page 34

Air WavesMalt whisky develops up to 70 per cent of its character during the aging process, due to a number of influences including oxidation (ie. the result of air passing in and out of the cask). This instiga...September 2013, Issue 114, page 36

All a matter of tastePip Hills has compiled a directory comparing the taste profile of some leading malts and blends – and has reached some startling conclusions. Here he explainsJanuary 2005, Issue 45, page 46

Developing characterIan Wisniewski asks what role does yeast play during
fermentation, and how influential can this be in
determining the flavour profile of mature malt whisky?September 2010, Issue 90, page 38

Dial B for blendsIn the second of our ‘back to basics'guides Dominic Roskrow looks at the letter B and in particular blendsNovember 2006, Issue 60, page 74

Filtering OutIan Wisniewski asks what is the Lincoln County process, and what influence does it have?July 2011, Issue 97, page 26

Flavour FactorsIan Wisniewski asks how much influence does an oak cask and ‘wood chemistry' have on the character of a malt whisky?April 2012, Issue 103, page 28

Fluid DynamicsIan Wisniewski asks what is reflux, and what influence does this have?April 2011, Issue 95, page 34

Foreshots and FeintsThe quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the processAugust 2006, Issue 58, page 61

From the EditorThe fires of summer have been extinguished, the clocks have gone back and the winter solstice approaches. The season of ‘mists and mellow fruitfulness' it may be, but today a chill, damp wind cuts t...December 2000, Issue 13, page 5

Give Grain a ChanceIan Wisniewski asks how do different stages of the
production process influence the character of grain whisky?September 2011, Issue 98, page 24

Going organicIan Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whiskyApril 2005, Issue 47, page 64

Golden promiseIan Wisniewski looks into that vital ingredient in whisky production so often overlooked-barleyNovember 2002, Issue 27, page 48

Growing old gracefullyCoopering is an essential part of the maturation process. Gavin D Smith hails an irreplaceable art.September 2000, Issue 11, page 38

Have you got Worms?Ian Wisniewski ask what role do condensers play when producing malt whiskyJanuary 2011, Issue 93, page 38

High society (An Quaich Society)The members of Canada 's An Quaich Society are real party animals, but their love of Scotch and the freedom it represents could not be more serious as Stuart Maclean Ramsay reports.June 2000, Issue 10, page 64

How to be noseyNosing is a complex and skillful business. Ian Wisniewski looks at what it takes to get to the topJuly 2005, Issue 49, page 72

How to taste....Pip Hills, author of Appreciating whisky, elucidates on the subject of tasting whisky- a seemingly simple exercise that requires a wee bit of thought before being fully appreciated.June 2001, Issue 16, page 16